Easy Sesame Chicken Recipe
Today we are going to follow a great sesame chicken recipe.
Sesame chicken is a Chinese delicacy that is enjoyed in many parts of Asia.
Today, the western world has many Chinese Restaurants that serve this delicious delicacy.
If you think the sesame chicken you get as takeout is delicious, wait when you make your own using this easy sesame chicken recipe. It will taste even better than the sesame chicken pf changs.
The chicken will be crispy but tender inside. Your chicken will be sweet, salty, and a bit spicy. I can guarantee that everyone at the family table will be satisfied and left wanting more.
Ingredients for Sesame chicken recipe
- 1 pound of chicken (you can use both boneless and skin-on chicken leg pieces)
- 1 teaspoon of minced garlic
- 1½ teaspoon of dark soy sauce
- ½ teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 4 pinches of baking soda
- 1 egg white
- ½ tablespoon of starch (corn starch or potato starch or sweet potato starch)
- 1 ½ cups of sweet potato starch for coating.
- 2 cups of vegetable oil for frying.
Sesame chicken sauce ingredients
- 3 tablespoons of brown sugar
- 2 tablespoons of natural honey.
- 2 ½ Tablespoons each of soy sauce and ketchup.
- 3 tablespoons of water
- 1 tablespoon of white distilled vinegar.
Steps to follow for the sesame chicken recipe
Cut the chicken pieces into 1-inch pieces.
Put the small pieces into a big bowl and add 1 teaspoon of minced garlic.
Add 1½ teaspoon of dark soy sauce into the bowl.
In the same bowl, sprinkle in ½ teaspoon each of salt and freshly ground black pepper.
Add 4 pinches of baking soda so that it tenderizes the chicken and an egg white.
Add ½ tablespoon of starch. Any type of starch that you have in your kitchen will work. If you have Corn starch, potato, or sweet potato starch you can use any of these for this part of the Chinese recipe.
Mix all the ingredients in the bowl until all the pieces of chicken are covered well.
Cover the bowl with cling film and let the chicken marinate in the fridge for about 1 hour.
While you’re waiting for the chicken to marinate, you can start preparing the coating of the sesame chicken.
The Coating
In another large bowl, put 1 ½ cups of sweet potato starch. We prefer sweet potato starch because it gives a crunchier result.
However, any other starch will give you a similar result.
After 1 hour of marinating the chicken, bury the chicken pieces into the sweet potato starch and coat the chicken very well.
In the meantime, preheat a big-sized saucepan that has 2 cups of frying oil.
When the oil gets hot (380°F), start putting the coated chicken into the oil to fry. You don’t have to crowd your saucepan. If the pan is small, fry the chicken in batches until it’s crispy.
In this recipe, we advise that you fry the chicken twice! After frying for the first time, let the chicken rest for a minute. Put the chicken back into the hot oil and fry for about 2 to 3 minutes while making sure the chicken does not burn. Remove the chicken from the oil and set it aside.
The reason behind the double frying is that you need your sesame chicken to be extra crunchy since at the end we shall coat it with some sauce.
Sauce
In another large bowl, add 3 tablespoons of brown sugar and 2 tablespoons of honey.
Add 2 ½ tablespoons of dark soy sauce and 2 ½ tablespoons of Ketchup into the bowl.
Add 3 tablespoons of water and 1 tablespoon of white distilled vinegar into the bowl.
Mix these ingredients until they are thoroughly mixed.
Pour the liquid mixture into a saucepan and heat the mixture on medium heat and bring it to a boil.
Add a mixture of 2teaspoons of potato starch and 2 teaspoons of water into the boiling sauce to thicken it. Keep stirring until you get a syrup texture.
Put the crispy chicken into the pan with the sauce and drizzle 1 tablespoon of sesame oil all over the chicken. Sprinkle 1 ½ tablespoon of toasted sesame seeds into the pan.
Keep stirring until the chicken is covered in the sauce and sesame seeds.
Take the chicken out and serve with white rice.
I promised that this would be better than PF’s Chang sesame chicken and I know that after tasting this chicken you agree with me.
If you have enjoyed making this delicious Chinese recipe, you will surely enjoy making delicious tofu with veggies. Don’t forget to send us images of your final dish and we will post them on our blog.
Easy Sesame Chicken Recipe
Print RecipeIngredients
- 1 pound of chicken
- 1 teaspoon of minced garlic
- 1½ teaspoon of dark soy sauce
- ½ teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 4 pinches of baking soda
- 1 egg white
- ½ tablespoon of starch
- 1½ cups of sweet potato starch for coating
- 2 cups of vegetable oil for frying
- 3 tablespoons of brown sugar
- 2 tablespoons of natural honey
- 2½ Tablespoons each of soy sauce and ketchup
- 3 tablespoons of water
- 1 tablespoon of white distilled vinegar
Instructions
Cut the chicken pieces into 1-inch pieces.
Put the small pieces into a big bowl and add 1 teaspoon of minced garlic.
Add 1½ teaspoon of dark soy sauce into the bowl.
In the same bowl, sprinkle in ½ teaspoon each of salt and freshly ground black pepper.
Add 4 pinches of baking soda so that it tenderizes the chicken and an egg white.
Add ½ tablespoon of starch.
Mix all the ingredients in the bowl until all the pieces of chicken are covered well.
Cover the bowl with cling film and let the chicken marinate in the fridge for about 1 hour.
The Coating
In another large bowl, put 1 ½ cups of sweet potato starch.
After 1 hour of marinating the chicken, bury the chicken pieces into the sweet potato starch and coat the chicken very well.
In the meantime, preheat a big-sized saucepan that has 2 cups of frying oil.
When the oil gets hot (380°F), start putting the coated chicken into the oil to fry. You don’t have to crowd your saucepan. If the pan is small, fry the chicken in batches until it’s crispy.
After frying for the first time, let the chicken rest for a minute. Put the chicken back into the hot oil and fry for about 2 to 3 minutes while making sure the chicken does not burn. Remove the chicken from the oil and set it aside.
Sauce
In another large bowl, add 3 tablespoons of brown sugar and 2 tablespoons of honey.
Add 2½ tablespoons of dark soy sauce and 2½ tablespoons of Ketchup into the bowl.
Add 3 tablespoons of water and 1 tablespoon of white distilled vinegar into the bowl.
Mix these ingredients until they are thoroughly mixed.
Pour the liquid mixture into a saucepan and heat the mixture on medium heat and bring it to a boil.
Add a mixture of 2 teaspoons of potato starch and 2 teaspoons of water into the boiling sauce to thicken it. Keep stirring until you get a syrup texture.
Put the crispy chicken into the pan with the sauce and drizzle 1 tablespoon of sesame oil all over the chicken. Sprinkle 1 ½ tablespoon of toasted sesame seeds into the pan.
Keep stirring until the chicken is covered in the sauce and sesame seeds.
Take the chicken out and serve with white rice.
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